Decaf Colombian Natural Process

Caramel, Milk Chocolate, Apple, Lemon

Region | Nariño

Elevation | 1850 meters

Producer | Promotora Cafe de Altura

Variety | Caturra, Castillo

Process | Natural Process Decaf

Roast | Medium

The cooperative Promotora Cafe de Altura works with more than 300 smallholders farmers all over the Nariño department who generally harvest coffee all year around. Here at the co-op’s facilities, lots are analyzed and purchased, and the farmers are paid premiums on top of the market price. These premiums incentivize high quality standards and good agricultural practices, like avoiding the usage of glyphosate and other chemicals.

Promotora Cafe de Altura cups coffees throughout harvest delivery to build lots that are uniform and consistent in bean size and cup profile. This lot of decaffeinated coffee in particular consists of small batches of beans from farms around the Galeras Volcano. This coffee was decaffeinated using the Ethyl Acetate (EA) decaffeination process.

Ethyl acetate is produced by esterification between ethyl alcohol, which is derived from the fermentation of sugar cane, and acetic acid. The green coffee is submerged in a wash of water and ethyl acetate, during which the ethyl acetate bonds with the caffeine in the coffee and begins to extract it from the green seeds. The EA solution is flushed and the process is repeated until reaching a minimum decaffeination level of 97%. Finally, the green coffee is steamed to remove any remaining ethyl acetate from the seeds.